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There are 7555 results for: content related to: Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice ( O ryza sativa L .) cv. K hao D awk M ali 105

  1. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 691–699, Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

    Version of Record online : 16 OCT 2014, DOI: 10.1111/ijfs.12684

  2. Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2419–2426, Chitsiri Rachtanapun, Juthamas Tantala, Phatthranit Klinmalai and Savitree Ratanasumawong

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12908

  3. Effect of combined microwave-hot air drying and superheated steam drying on physical and chemical properties of rice

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1851–1859, Sawanee Horrungsiwat, Nantawan Therdthai and Wannasawat Ratphitagsanti

    Version of Record online : 26 MAY 2016, DOI: 10.1111/ijfs.13157

  4. Optimisation of a quality improver for instant rice and its quality properties

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 606–615, Meihua Huang, Guoqing He, Shupan Chen, Meilin Cui, Lisha Ma and Yankun Liu

    Version of Record online : 1 OCT 2013, DOI: 10.1111/ijfs.12343

  5. Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 672–680, Jittimon Wongsa, Dudsadee Uttapap, Buddhi P. Lamsal and Vilai Rungsardthong

    Version of Record online : 15 DEC 2015, DOI: 10.1111/ijfs.13011

  6. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2703–2710, Sang-Hoon Song, Myeong-Gi Lee, Hyong-Joo Lee and Won-Byong Yoon

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12525

  7. Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen-Cooked Rice by Correlating Consumer Acceptance

    Journal of Food Quality

    Volume 38, Issue 3, June 2015, Pages: 192–200, Han Sub Kwak, Misook Kim and Yoonhwa Jeong

    Version of Record online : 16 APR 2015, DOI: 10.1111/jfq.12138

  8. Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 67–73, Kanitha Tananuwong and Nuttinee Tangsrianugul

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03159.x

  9. Exposure Assessment of Bacillus cereus in Chinese-Style Cooked Rice

    Journal of Food Process Engineering

    Volume 36, Issue 3, June 2013, Pages: 329–336, Qing-Li Dong

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1745-4530.2012.00694.x

  10. Broken rice kernels and the kinetics of rice hydration and texture during cooking

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 7, May 2013, Pages: 1673–1679, Mohammed Saleh and Jean-Francois Meullenet

    Version of Record online : 22 NOV 2012, DOI: 10.1002/jsfa.5948

  11. Preparation of iron-fortified rice using edible coating materials

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 246–252, D. Mridula and Jha Pooja

    Version of Record online : 19 AUG 2013, DOI: 10.1111/ijfs.12305

  12. Relating raw rice colour and composition to cooked rice colour

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 2, 30 January 2012, Pages: 283–291, Karen L Bett-Garber, Elaine T Champagne, Jessica L Thomson and Jeanne Lea

    Version of Record online : 28 JUL 2011, DOI: 10.1002/jsfa.4573

  13. Correlation Analysis between Color Parameters and Sensory Characteristics of Rice with Different Milling Degrees

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1890–1897, Yejun Zhong, Wei Liu, Xingfeng Xu, Chengmei Liu and Zongcai Tu

    Version of Record online : 20 OCT 2013, DOI: 10.1111/jfpp.12161

  14. Multi-scale structural and digestion properties of wheat starches with different amylose contents

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2619–2627, Zhongkai Zhou, Yan Zhang, Xiaoshan Chen, Min Zhang and Zhiwei Wang

    Version of Record online : 30 JUN 2014, DOI: 10.1111/ijfs.12593

  15. SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

    Journal of Texture Studies

    Volume 38, Issue 1, February 2007, Pages: 21–41, WEENA SRISAWAS and VINOD K. JINDAL

    Version of Record online : 25 JAN 2007, DOI: 10.1111/j.1745-4603.2007.00084.x

  16. You have free access to this content
    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  17. Extension of Shelf Life by Treatment with Allyl Isothiocyanate in Combination with Acetic Acid on Cooked Rice

    Journal of Food Science

    Volume 67, Issue 1, January 2002, Pages: 274–279, Y.S. Kim, E.S. Ahn and D.H. Shin

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb11397.x

  18. EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES

    Journal of Texture Studies

    Volume 38, Issue 4, August 2007, Pages: 423–437, MOHAMMED I. SALEH and JEAN-FRANCOIS MEULLENET

    Version of Record online : 20 JUL 2007, DOI: 10.1111/j.1745-4603.2007.00105.x

  19. You have free access to this content
    Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

    Starch - Stärke

    Volume 62, Issue 3-4, April 2010, Pages: 188–197, James Patindol, Xiaofang Gu and Ya-Jane Wang

    Version of Record online : 7 APR 2010, DOI: 10.1002/star.200900181

  20. Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale

    Journal of Sensory Studies

    Volume 32, Issue 5, October 2017, Sara E. Jarma Arroyo and Han-Seok Seo

    Version of Record online : 19 SEP 2017, DOI: 10.1111/joss.12295